First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 3152 | 2011-12-22 15:23:40 | 53.31 | 96% |
| 3002 | 2011-10-30 11:49:47 | 53.83 | 97% |
| 2949 | 2011-08-06 07:03:07 | 52.85 | 93% |
| 2804 | 2011-06-26 15:50:49 | 51.40 | 94% |
| 2704 | 2011-06-21 17:50:43 | 48.17 | 97% |
| 2600 | 2011-06-15 16:04:32 | 52.70 | 95% |
| 540 | 2011-03-27 11:14:04 | 37.92 | |
| 285 | 2011-03-12 13:24:47 | 35.53 |